Split Top Hot Dog Buns
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
- 1 large egg
- 3 tablespoons butter
- 1 1/4 teaspoons salt
- 3 tablespoons sugar
- 1 package (2 1/2 tsp) dry active yeast (i used fleischmann's
- 1 cup warm water (105 f.)
- 1 pound all-purpose flour (*about 3 1/2 cups)
- additional melted butter
- Carbohydrate 0.0580682291680356 g
- Cholesterol 37.8761718799054 mg
- Fat 4.93689505393391 g
- Fiber 0.00276041666666667 g
- Protein 0.832613281269393 g
- Saturated Fat 2.92672770950533 g
- Serving Size 1 1 Serving (72g)
- Sodium 1347.48208600037 mg
- Sugar 0.0553078125013689 g
- Trans Fat 0.40628942721288 g
- Calories 47 calories
1. Add a 1/2 cup of the flour to the yeast and water and let sit for 10 mins in a stand mixer bowl. 2. Add egg, melted butter, sugar and salt to bowl and whisk together. Add rest of flour and and knead on low for 5-6 minutes with dough hook attachment. 3. Transfer ball to lightly floured surface and roll into a smooth ball. Put ball into cleaned mixer bowl with 1-2 teaspoons of olive oil to coat the dough. Cover with foil and place in cool oven and let rise for 2 hours. 4. Remove dough from bowl and on a lightly floured surface, press the air out of the dough while shaping it into a rectangle. Cut dough into 8 equal pieces. 5. Shape pieces into roughly hot dog bun shape, 5-6 inches long. Place onto silicone lined baking sheet 1/4 inch apart. With a sharp knife cut down the center of each roll about 1/8 inch deep. 6. Brush buns with melted butter on all sides. Place in cool oven and let rise for 45 minutes. 7. Bake for 20-25 minutes at 375 degrees. 8. Brush more melted butter on top and let cool completely.
